Effects of packaging and storage temperature on shelled pecan quality

The effect of storage temperature (8, 23, and 32 °C; 65 %RH) and packaging (carboard cartons, vacuum packages, MAP packaging) on the physical properties and consumer acceptability of pecans (‘Stuart’ and ‘Western Schley’) was assessed over 24 months. Higher temperature (>23 °C) had the greatest influence on darkening (lower L*) and the color of ‘Stuart’ pecans remained lighter than ‘Western Schley’ throughout the study. There was a general decline in firmness over time, particularly for samples stored in cardboard cartons. ‘Western Schley’ and ‘Stuart’ pecans had similar overall liking, appearance, flavor, and texture scores (6.9–7.2 on a 9-pt scale). Instrumental measures of firmness and lightness (L*) were most correlated with overall likeability. ‘Stuart’ pecans failed (>25 % rejection) more frequently and earlier in the storage period than ‘Western Schley’. Overall, modified atmosphere packaging (MAP) and storage at 8 °C led to less darkening and sensory changes. Over 24 months, samples stored in cartons failed (>25 % rejection) most frequently. Sensory data indicated that acceptability was most determined by changes in appearance and flavor. At higher temperature (23 or 32 °C) MAP provided the best protection against darkening.